- 1/4 cup dry red wine
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup grapeseed or canola oil
How to make this recipe
In a small saucepan, bring the red wine to a simmer. Cook over moderate heat until reduced to 2 tablespoons, about 8 minutes. Transfer to a small bowl to cool. Whisk in the vinegar and mustard. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.